Rougie Duck Foie Gras Restauration

In French, the word foie gras also means fatty liver, referring to duck liver or foie gras. Fatty liver is excellent because of the typical fatty layer found in duck and goose liver. To produce foie gras or duck liver, farmers have to fatten ducks and geese for 12 to 18 days for the liver to produce fat. In this stage, the geese are fattened by stuffing, special food with corn or other grains, so the liver will produce fat and become larger in size. Today, France is the world's largest producer and consumer of Foie Gras. Foie gras is an exquisite dish that is made entirely of natural flavors that make it unique. Enjoying foie gras often has to be slow to feel the fatty taste and aroma of the liver as it melts on the tip of the tongue in a gentle, strangely seductive way. A slight fatty taste, not harsh, not pungent, drifting down the neck without feeling greasy. Therefore, the cooking skills of the chef are also in high demand. The way to prepare the goose liver dish is one of the best among foods.